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One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Linguine with Clam Sauce

Author: Stanley Tucci

New England Clam Chowder

"I've been to Boston many times over the past few years. During those trips, my mission was to find the best clam chowder in the city," writes Debra Doyle of Avon Lake, Ohio. "I think I found it at Skipjack's...

New England Clam and Corn Chowder with Herbs

Author: Bon Appétit Test Kitchen

Linguine with Red Clam Sauce

Author: Peter Rasmussen

Spaghetti Alle Vongole

Author: Bon Appétit Test Kitchen

Seafood Risotto (Risotto ai Fruitti di Mare)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Linguine with White Clam Sauce

Author: Celeste Kuch

Fried Clams

Author: Joey Campanaro

Mexican Clam Dip

Author: Sharon Buck

Indoor Clambake

Author: Jasper White

Clams in Broth

Author: Michael Schlow

Steamer Clam Chowder

Author: Jasper White

Steamed Clams with Spicy Italian Sausage and Fennel

Author: Bon Appétit Test Kitchen

Baked Clam Dip Loaf

Author: Jan Rayfiel

Grill Roasted Clam Linguine

Author: Cheryl Alters Jamison

Fettuccine with Red Clam Sauce

Author: Connie Barbara Schaeffer

Grilled Clams With Herb Butter

When spooned over smoky, just-off-the-grill clams, this herb-flecked butter melts into their briny juices to create a delicious, effortless sauce.

Author: John Derian

Clams with Spicy Tomato Broth and Garlic Mayo

If you don't have a grill, don't sweat it: Just heat the cast-iron skillet over medium on your stovetop. Inside or out, you'll still have buttery clams to enjoy.

Author: Andy Baraghani